This scrummy gratin goes great with roast lamb or beef for a warming weekend lunch.
Ingredients
- 125g Caerphilly or Cheshire cheese, crumbled
- 4 tbsp crème fraîche
- 1 bunch of fresh chives, snipped
- 500g floury potatoes, peeled and very thinly sliced
- 1 bunch of spring onions, chopped
- A little more cheese, to sprinkle
Method
- 1. Preheat the oven to 150°C/fan160°C/gas 4. In a bowl, mix cheese with crème fraîche and fresh chives.
- 2. In a buttered 1-1.2-litre baking dish, layer the potatoes with chopped spring onions and the cheese mixture. Cover tightly with foil and bake for 50 minutes, until the potatoes are cooked.
- 3. Remove the foil, sprinkle with a little more cheese and dot with butter.
- 4. Return to the oven for 10 minutes to brown.
Chef's tip
Try adding sweet potatoes, for a splash of colour. Substitute them for half the potatoes.